Savoury Broccoli-Almond Cupcakes with Goat Cheese frosting

Savoury Broccoli cupcakes with a goat cheese frosting are a new style of tapas, or a brunch side dish even a great snack. In other words, quite polivalent and succulent bites! The broccoli cake is quite similar to a quiche, although i’ve used a chickpea flour to make it gluten free and a bit nuttier. The frosting or icing is a goat cheese foam made with the help of a syphon. If you don’t own one, simply add a little piece of goat cheese on top or simply skip it, those broccoli muffins are great on their own too.

A savory cupcake isn’t a bad idea, I mean the usual cupcake are such a fun bite, why not make it a savory fun bite? It’s quite easy to make and also gluten free and healthy. Be careful, if it’s intended for a party, and you want to make the cheese frosting, you’ll have to make sure it isn’t too hot for them, otherwise the frosting won’t last. Also , wait until they are really cooled until adding the frosting, or it will result into a catastrophe. So those cupcakes are better eaten room temp or cold.

So let’s make those original broccoli and goat cheese cupcakes.

Savoury Broccoli cupcake with a goat cheese frosting

Makes 12 cupcakes

Ingredients

The broccoli cakes

500g of broccoli (full one) cut into florets

1/2 onion

3 eggs

5 tbsp of chickpeas flour

2 tbsp of almond skinless and finely chopped

1 tbsp olive oil

1 tsp baking powder

1 tsp of dijon mustard

2 tbsp of milk

celery salt *optional

salt and pepper

The goat cheese frosting

75g of goat cheese

200ml of cream

80 ml milk

1/2 tsp xanthan, or 1 sheet of gelatin

salt

Directions

The goat cheese frosting

*Using a 1/2 litre syphon

Start by making the goat cheese frost, melt in a sauce pot the goat cheese and cream, really low heat (should not boil, simply melt)

Add the presoaked gelatin sheet *if you use gelatin and not xanthan

When melted, *add the xantham here, pass the mix through a sieve into the syphon

Add the milk until the bottle is half full, let cool open in the fridge

When cool, close it, fill it with N20, 3 shakes, let cool a few hours in the fridge

The broccoli cakes

*Bring the oven to 180°C (350F)

For the cakes, bring a big pot of salty water to boil

Add the florets of broccoli and cook for 4 minutes until al dente

Immediately rinse in cold water (retains it’s color)

In a blender mix the onion, reserve in a big bowl

Blend the broccoli florets, reserve in the bowl

Add the chickpeas flour, baking soda and salt and mix all

Add the rest of the ingredients and mix

Add the mix to a muffins rack

Cook in the oven at 180°C (350F) for 25 minutes or until a toothpick is coming out clean

Let cool completely before adding the frosting (don’t forget to shake a few times your syphon before serving)